Slow-roasted pork jaffles with coleslaw

Step 1

Preheat oven to 250°C/230°C fan forced. Use a very sharp knife to cut deep scores into the pork rind, slicing nearly to the flesh. Rub with salt, ensuring salt gets into scores. Place pork in roasting dish. Roast for 30 minutes or until rind starts to crackle. Reduce heat to 170°C/150°C fan forced. Baste pork with pan juices. Pour water around pork. Cover with baking paper and foil. Bake for 41⁄2 hours or until tender. Increase heat to 250°C/230°C fan forced. Cook for 10 minutes or until crackling is crisp. Remove crackling from pork. Break into pieces. Use tongs and a fork to shred meat.

Step 2

For coleslaw, combine cabbage, carrot and shallot in a bowl. Add mayonnaise and toss to combine.

Step 3

Preheat a jaffle maker. Butter 2 slices of bread. Spread 1 buttered slice with barbecue sauce. Top with pork and remaining bread slice. Cook in jaffle maker until golden. Repeat with remaining bread, butter, sauce and pork. Sprinkle over parsley. Serve with coleslaw and crackling.